Greek Ground Turkey pairs perfectly seasoned turkey, lemon-parsley rice, and sun-dried tomatoes alongside fresh veggies and a drizzle of tzatziki.
Greek Ground Turkey
I’ll admit it—ground turkey wasn’t always my favorite. But that all changed when I swapped the beef for turkey in my Egg Roll in a Bowl recipe, turning it into my Ground Turkey Stir Fry. I was instantly hooked!
Seasoned just right, ground turkey is a total flavor powerhouse. My family can’t get enough of this White Turkey Chili, and these Turkey Tacos are a must every month.
So, inspired by my fave Greek Chicken Bowls, I swapped in ground turkey, and it has quickly become a new go-to meal!
Lemon-Parsley Rice
The base of these Greek Ground Turkey bowls is lemon rice packed with herbs. It’s almost as easy as regular rice but adds so much flavor.
Start by prepping everything at once: dice onion, mince garlic, zest lemons, and juice lemons.
Shortcuts to Save Time:
- Use pre-diced onion from the store or frozen diced onion.
- Try jarred minced garlic or a garlic press.
- Use a small grater for quick lemon zesting.
- A juicer makes squeezing lemons super fast.
Greek-Seasoned Ground Turkey
- Cook the Turkey: While the rice cooks, prepare the turkey and toppings. Turkey cooks quickly, so avoid overcooking to keep it juicy and flavorful.
- Seasoning: The seasoning may seem like a lot but ensures the turkey is full of flavor—no bland, dry turkey here!
- Finishing Touches:
- Add lemon juice, lemon zest, olives, and tomatoes at the end.
- The turkey has a bold lemon flavor (which I love), but you can use less lemon if you prefer.
- Sun-Dried Tomatoes: Use julienne-cut, herb and oil-packed tomatoes for extra flavor. They’re pre-sliced, so no extra chopping is needed.
The Sauce
- Make Ahead: The flavor gets better as it sits in the fridge and makes dinner faster later.
- Use Full-Fat Yogurt: Full-fat Greek yogurt makes the sauce creamy and tasty.
- Prep Cucumber:
- Pick English or Persian cucumbers—they’re less watery.
- Squeeze out extra water with paper towels or cheesecloth.
- Fresh Lemon:
- Use fresh lemon juice and zest for the best flavor.
- Avoid the bitter white part (just zest the yellow part).
- Season: Don’t forget plenty of salt and pepper to bring out the flavors.
Greek Ground Turkey Toppings
- Pita Bread or Chips: Serve with charred pita bread or store-bought pita chips for crunch. To char pita: spray both sides with olive oil, grill over medium-low flame for 10-15 seconds per side, or warm in the microwave under a damp paper towel.
- Veggies: A quick mix of cherry tomatoes and cucumbers is so tasty! Raw or pickled red onion is another great addition.
- Fresh Lemon, Herbs, and Feta: Finish with feta for a creamy saltiness, a squeeze of lemon for freshness, and chopped parsley for extra flavor. No feta? Add an extra pinch of salt to the bowls.
Meal Prepping Greek Ground Turkey
- Pack the Base: Divide rice into four containers and add Greek ground turkey on top.
- Pack the Toppings: Put veggies, feta, and a lemon wedge (if using) in another container or small bag, and add sauce to a small container.
- Reheat and Assemble: Microwave rice and turkey for 45 seconds with a damp paper towel (don’t overheat).
- Add Toppings: Top with veggies, feta, a squeeze of lemon, and sauce right before eating.
More Ground Turkey Recipes:
- Turkey Chili made with sweet potatoes
- Turkey Bolognese over spaghetti
- Ground Turkey Sweet Potato Skillet with black beans
- Turkey Meatloaf with loads of “hidden” veggies
- Turkey Picadillo with potatoes & Mexican-inspired seasoning blend
Greek Turkey Bowls
Greek Ground Turkey delivers herby turkey, tangy olives, and rich sun-dried tomatoes over fluffy lemon-parsley rice, topped with veggies and a drizzle of tzatziki.
Video
Equipment
- Small pot with a lid
- Large skillet non-stick
Ingredients
Ground Turkey
- 3 tablespoons olive oil divided
- 1 cup finely diced yellow onion divided
- 4 teaspoons minced garlic divided
- 16 ounces lean ground turkey 93/7
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 teaspoons beef bouillon powder
- 1 lemon
- 1/4 cup thinly sliced kalamata olives optional
- 1/3 cup coarsely chopped sun-dried tomatoes in olive oil
- Salt and pepper
Lemon Parsley Rice
- 3/4 cup basmati rice or long-grain white
- 1 tablespoon olive oil
- 1/2 cup + 2 tablespoons chicken stock
- 1/2 cup water
- 1 lemon
- 3 tablespoons finely chopped flat-leaf parsley
Toppings
- 1 batch tzatziki sauce
- 1 cup cherry tomatoes halved
- 1 cup English cucumber cut into half-moons
- Toppings as desired see note 1
Instructions
- Make the tzatziki sauce using the linked recipe above. Chill in the fridge while preparing the rest of the meal.
- Rinse rice under cold water and set aside. Heat 1 tablespoon olive oil in a small pot over medium heat. Sauté 1/2 cup diced onion until translucent, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute. Stir in the rice and toast for 3 minutes. Add chicken stock, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook for 10–12 minutes. Let rest, covered, for 10 minutes. Fluff with a fork, then mix in 1 teaspoon lemon zest, 2-1/2 tablespoons lemon juice, and parsley. Adjust seasoning as needed.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the remaining onion until soft, about 3–5 minutes. Add remaining 2 teaspoons garlic and cook for 30 seconds. Add turkey seasoned with 1/2 teaspoon each of salt and pepper. Brown for 1 minute on each side, then break it into crumbles, cooking until mostly cooked through, about 4–5 minutes. Stir in oregano, basil, onion powder, garlic powder, thyme, and bouillon powder. Cook for 2 more minutes or until no longer pink. Off heat, mix in 1 teaspoon lemon zest, 2–4 tablespoons lemon juice (to taste), olives, and sun-dried tomatoes. Cover and set aside.
- In a bowl, combine cherry tomatoes and cucumber. Drizzle with olive oil, salt, and pepper to taste.
- Divide rice evenly among four bowls. Top with turkey, tomato-cucumber mixture, and tzatziki sauce. Sprinkle feta on top and garnish with parsley and lemon wedges. Squeeze lemon juice over everything before serving.
Recipe Notes
Note 1: I love adding some fresh parsley or dill, a handful of feta cheese, and additional lemon wedges to the bowls. Hummus and pickled red onions are also nice additions.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep rice, turkey, and toppings separate, and add tzatziki just before eating.
Nutrition
Serving: 1serving | Calories: 616kcal | Carbohydrates: 57g | Protein: 38g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 682mg | Potassium: 1172mg | Fiber: 5g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 46mg | Calcium: 138mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a good recipe! I was looking for something to make with ground turkey and this recipe popped up. It’s very straightforward and seasoning was perfect. I also made the tzatziki sauce to go with. I’ll definitely be making it again, thank you!
Yay! I’m so thrilled this was a hit! Thanks Jen!
Sooooo yummy!! I was trying to find a good recipe for ground turkey and decided to give this a try. I didn’t have any bouillon powder, but took some jarred stuff and added a wee bit of water to it and threw that in. I didn’t have any yogurt for the tzatziki, but found an awesome one that uses sour cream instead. I was in a bit of a hurry, and ended up just adding lemon juice, parsley, olive oil and bouillon paste and cooked with the rice. It was all so so flavorful and perfect together! I’ll be adding this to our regular rotation 🙂 Thank you!
Yay! I’m so thrilled to hear this! Thanks so much for sharing!
I really enjoyed the flavors that came together in this recipe. I thought your time estimates were accurate. It is a lot of prep work but worth it. I did only use half a lemon for each part because I only had one lemon, but I did find that it was flavorful enough for me. I added some fresh dill in with the cucumbers/tomatoes and really enjoyed it. Thank you for the recipe!
Yay! I’m so happy to hear this! Thanks Jan!